Description
See FODMAP Update in the Notes section.
Low FODMAP Arugula Salad with Grapes is filled with peppery arugula, succulent red grapes, crunchy walnuts, and a balsamic Dijon vinaigrette.
Ingredients
Scale
- ¼ cup fresh chives
- ¼ cup garlic-infused olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly-cracked black pepper
- 1 (5-ounce) bag arugula
- 16 (or 75 grams) seedless red grapes, halved
- ½ cup walnut pieces
Instructions
- Place chives, olive oil, Dijon mustard, and balsamic vinegar in a blender. Blend until smooth. Adjust flavor with salt and black pepper.
- In a large bowl, place arugula, grape halves, and walnut pieces. Add dressing and toss.
- Serve.
Storage: Store the prepared dressing and salad ingredients separately in the fridge for use within 2-3 days.
Notes
2026 FODMAP Update: Monash has retested and updated its recommended serving size for grapes. While the salad overall is a lower FODMAP option, the amount of grapes used in this recipe may not be tolerated by everyone, especially for those sensitive to excess fructose. 1 cup of blueberries is an easy, low FODMAP swap if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American, Low FODMAP